3 tbsp. butter
1 1/2 c. flaked coconut (about 4 oz.)

Melt butter in a 10 inch skillet. Add flaked coconut and stir over medium heat until coconut is golden brown. Press mixture firmly on bottom and sides of 9 inch pie plate. Let stand at room temperature until cool.

FILLING:

1 env. Knox unflavored gelatin
2/3 c. sugar
1/8 tsp. salt
3/4 c. water
1 (6 oz.) can frozen concentrated lemonade
1 c. icy cold evaporated milk, whipped

Mix gelatin, sugar and salt thoroughly in a saucepan. Add water and place over low heat and stir until gelatin is dissolved. Remove from heat and stir in undiluted concentrate. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Fold into whipped evaporated milk. Turn into coconut pie crust and chill until firm.